Light Roast Coffee: Beyond the Acidity

In this introspective episode, I dive deep into my journey with light roast coffee, specifically examining a Sumatran coffee I recently roasted. I share my detailed brewing process, using a temperature of 180°F and a 1:15 ratio with the V60, while openly discussing my struggles and observations with light roasts. I explore why, despite giving this coffee the best possible conditions to shine - from using third wave water to carefully controlling the brewing parameters - I'm still not finding the satisfaction I'm seeking.

I candidly discuss my evolution as a coffee enthusiast, from once being a devoted fan of light roasts' acidity to now questioning their place in my coffee journey. Listeners will gain insights into the technical aspects of brewing light roasts, temperature's impact on extraction, and the challenging pursuit of finding sweetness and clarity in lighter roasted coffees. This episode offers both technical brewing knowledge and honest reflection on how our coffee preferences evolve over time.

For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

Chapters

• 0:00 Intro
• 1:30 Brewing Parameters and Setup
• 3:00 Initial Tasting and Observations
• 5:00 Light Roast vs. Other Roast Levels
• 7:00 Temperature Experiments and Results
• 9:00 The Search for Sweetness
• 11:00 Evolution of Coffee Preferences
• 13:00 Final Thoughts and Questions

Transcript

[00:00] Welcome. Today is January 11th, 2025, and this episode is going to be a little different. We're focusing on light roast coffee, specifically a Sumatran coffee that I roasted as light as I could control.

[01:30] The coffee has been resting for over a week, making it prime time for tasting. I've already had a few sessions with it, dialing in the grind settings. The brew we're discussing today has been resting for about six to seven minutes post-brew.

[03:00] Let me share the brewing parameters: 180 degrees Fahrenheit, two and a half minutes brew time on the V60, setting five on the grinder, and using third wave water configured for light roasts.

[04:00] The aroma is excellent - though with coffee, it's always about the taste. Taking the first sip, there's fruit present and some acidity. I'm getting a chocolate-like roundness coating my mouth. The acidity is present but controlled.

[06:00] I've noticed better results with light roasts using the AeroPress at a 1:10 ratio, compared to this 1:15 ratio. The stronger ratio helps with flavor clarity. But I wanted to try 1:15 as it's my standard brewing ratio.

[08:00] As the coffee cools, the acidity becomes more prominent. There's no bitterness, suggesting an excellent brew technically. However, I'm still not completely satisfied. This leads me to question whether it's about the roast level rather than the brewing.

[10:00] Earlier experiments at 210 degrees resulted in overwhelming acidity. At 200 degrees, it was more approachable but still had a sharp acidity without real sweetness. This brings us to the fundamental question about balance in light roasts.

[12:00] What's interesting is my evolution from being an acidity enthusiast years ago to now seeking more balance and sweetness. When roasting darker for clients, I discovered these elements without initially recognizing them.

[13:30] As we conclude, I'm tasting some oak notes, but overall, despite providing optimal conditions - the best water, careful temperature control, precise brewing - I'm not finding the clarity I seek in this light roast.

[14:00] I'd love to hear your experiences. Do you find sweetness in light roasts? How do you achieve balance? What temperatures work best for you?